Both dessert recipes with Kona coffee, and dessert recipes with Kahlúa, are rich, delicious and exotic. That’s why this Kona Coffee Kahlúa Brownie recipe is absolutely over the top! These super chocolaty treats have a combination of a fudge-like and cake-like texture with coffee in every bite!I’ve been pouring myself a cup of Mountain Thunder Kona coffee every morning since we returned home from Hawaii.
It’s absolutely delicious, and I’ve had the urge to put it in every baked good I make.
I can’t just drink it. I also have to cook and bake with it.
It’s not just dessert recipes with Kona coffee that are divine, coffee also flavors savory dishes beautifully. It can truly bring both sweet and savory recipes to another level.
(My Coffee Balsamic Flank Steak is a perfect example of a delicious, savory recipe with coffee.)
Kahlúa is a coffee-flavored liquor, and when it’s added to a recipe with chocolate and coffee, it intensifies both flavors, making the outcome of the recipe as dreamy as can be. I knew when I was adding the coffee, that it would have to be a Kahlúa brownie recipe too.
I love dessert recipes with Kona coffee and I love dessert recipes with Kahlúa! So this brownie recipe is the best of both of those worlds!
Here are a couple more of my favorite dessert recipes with Kahlúa:
I once knew someone who didn’t care for coffee or chocolate — imagine that? Of course some who don’t, might still be nice people, and I’m assuming you’re reading this recipe because you’re not one of “them.”
I honestly don’t know if it gets much better than coffee and chocolate together. The flavor combination is like no other — it’s rich, bold, and sweet with an edge — it’s simply intoxicating. Take one bite of these brownies, and you’ll understand.
Enjoy every last bite of this Kahlúa Brownie recipe.
And remember, when you combine a love for dessert recipes with Kona coffee, and dessert recipes with Kahlúa, you will most likely create something amazing!
P.S. By the way, the friendship with the non chocolate-coffee person didn’t last.
These super chocolaty treats have a combination of a fudge-like and cake-like texture with coffee in every bite!
*Makes about 3 dozen small brownies.
- 8 ounces unsweetened chocolate roughly chopped
- 1 cup plus 1 tablespoon unsalted butter
- 5 large eggs
- 2 tablespoons finely ground Kona coffee
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 2 1/4 cups granulated sugar
- 1 2/3 cup sifted all-purpose flour
- 2/3 cup hot Kona coffee, strong brewed
- ¼ cup Kahlúa
Adjust a rack one-third up from the bottom of the oven and preheat to 375 degrees F.
Use 1 tablespoon of the butter to grease an approximately 9 x 13 x 2-inch pan.
Melt the chocolate and butter together in a heavy-bottomed saucepan, over low heat. Stir occasionally and heat until the chocolate and butter are completely melted together. Remove from the heat, and set aside to cool to room temperature.
In a large bowl, use an electric mixer to beat the eggs with the sugar, coffee grounds, vanilla, and salt at high speed for 5 minutes. Then on a low speed, add the cooled chocolate mixture and beat only until mixed. Now add the flour and again beat only until mixed.
In a small bowl, combine the hot coffee with the Kahlúa, and then pour the mixture into the batter. Mix to blend.
Pour the batter into the prepared pan and place it in the preheated 375 degree F oven. Bake just until the edges look solid and there is little to no movement in the center, when you gently jiggle the pan, about 35 minutes.
Let the brownies cool at least to room temperature before cutting and/or serving.
I'm currently having a love affair Kona coffee, but please use any brew you love.